Abnormal Gourmet Chronicle
Chapter 174 - 148: Explosive Sales

Chapter 174: Chapter 148: Explosive Sales

In the kitchen of Huang Ji Restaurant, the waitstaff were busy running around.

"Table 3, 4 fermented rice buns."

"Table 1, 7 fermented rice buns."

"Table 9 has added to their order, another 12 fermented rice buns."

"Private room 666, 9 fermented rice buns."

"Private room 888 added to their order, 24 fermented rice buns."

"Table 1 added more orders, 19!"

"Table 8..."

"Table 17..."

"..."

"Private room 777 added another order, are there any more?"

"Table 19, Table 3, Table 6, Table 13, Table 22 all added orders, any left?"

"How many buns are left?"

"How long until the next batch is steamed?"

Qin Huai, who was leisurely preparing green bean cake, watched as the waitstaff in front of the intercom kept talking non-stop and the supervisor stood at the kitchen door overseeing and directing which batch of buns to send to which table first. He realized he might have underestimated Huang Ji Restaurant’s business.

What time is it now?

11:22 AM.

The first batch of 6 trays of fermented rice buns had already sold out, and there were countless additional orders lined up.

Qin Huai felt like he was back selling buns at his family’s breakfast shop, not knowing which kind of bun was popular or how much to sell in a day. He just made them, knowing they’d definitely sell out.

Eh, it seems like it’s been like this for years.

With a humble heart for learning, Qin Huai asked Wang Jun: "Did I make too few fermented rice buns? Should I prepare another batch? The amount I made this morning was for both lunch and dinner, but it feels like they’ll sell out by lunch."

Wang Jun tactfully said: "Just follow your own plan, if they sell out, you can take the item off the menu."

Qin Huai understood, not enough.

"Then get me a few more bags of flour." Qin Huai said, "After I finish making the green bean cake, I’ll make another batch."

The sales frenzy for fermented rice buns was just beginning.

The blowout orders for fermented rice buns weren’t because the customers at Huang Ji Restaurant particularly loved buns today, but because they had the shortest steaming time and were the first to be served.

After the first batch sold out, two unnamed kitchen assistants quickly and efficiently started steaming the second batch. Meanwhile, Four Happiness Dumplings and Five Fillings Bun were served together.

According to Huang Ji Restaurant’s pricing, Four Happiness Dumplings were 48 yuan each, and Five Fillings Bun was 65 yuan each. These were the most expensive items on Qin Huai’s menu.

Of course, Zheng Siyuan’s fresh meat mooncakes weren’t cheap either, at 68 yuan for a set of three.

Huang Ji Restaurant branded itself as a high-end restaurant, starting with upscale dish prices.

With prices like these, customers like Qian Zhongheng, who trusted Huang Shengli’s taste without question and ordered all new items, were still rare.

Most customers ordered by following trends — fermented rice buns were served first, and their aroma was so enticing it could be smelled from several tables away. Watching other tables enjoy them, they’d order a few too, only to find them so good they’d order more or even take some home for next day’s breakfast. This was quite normal.

Huang Ji Restaurant served dishes based on the order they were placed. Qian Zhongheng, being the first to order, naturally received his food first.

Before the full set of hot dishes came out, his son already felt full.

He couldn’t resist and used up his breakfast for the next morning, eating an extra bun.

It was so delicious; the bun, as a standard staple, purely carbs, naturally appealed to the masses.

Qian Zhongheng’s son, nearing his 30s, had never tasted a bun so soft and chewy upon entry, combining the fluffy aroma of a bun with the sweet scent of rice wine. It smelled of alcohol but tasted only slightly sweet.

After one, he wanted a second, even after being full he’d still try to squeeze in half more. It tasted great by itself, dipped in soup, or even in the sweet and sour sauce of squirrel mandarin fish.

He thought to himself, having some preserved vegetables now would be perfect.

His son sheepishly thought; he loved eating buns with pickles inside, but wasn’t sure if fermented rice buns went well with pickles.

His son glanced at the table, noting the barely touched hot dishes.

He had only ordered three dishes in total.

Squirrel Mandarin Fish, boneless and sweet-sour, his daughter loved it.

Oil-drenched lettuce, to balance out richness.

And a dish of stir-fried shrimp, which his wife loved, but had yet to arrive.

Currently, the oil-drenched lettuce had only been eaten a bit by Bai Xiujuan to show support. The Squirrel Mandarin Fish was even worse, only a single bite taken by Ma Yuan for her daughter, who instead gnawed on the bun delightfully, giving not even a glance at the fish, blatantly ignoring everything else for buns.

The dish was served, stir-fried shrimp.

The shrimp looked clean and beautiful, his son glanced at his wife, noticing Ma Yuan didn’t pick up her chopsticks.

"Honey, shrimp." he reminded.

Ma Yuan simply hummed, not picking up her chopsticks, sitting quietly as if waiting for something.

Seeing no one interested in the hot dishes, his eyes couldn’t help but drift back to the buns on the plate, the white, plump fermented rice buns seemed almost magical, continuously whispering temptations in his ear.

Have another, it’s just three buns, you won’t get too full.

His son felt tempted.

Just then, the waiter brought more dishes.

A whole new fragrance wafted over, the aroma of freshly steamed dim sum, still carrying the special scent of steam.

"Here are your four happiness dumplings and five fillings bun, enjoy. They were just steamed, so they might be hot. Be cautious if children are eating." the waiter thoughtfully reminded.